1: Separate the egg whites from the egg yolks, and put the egg whites and sugar into a bowl.
2. Beat with a hand whisk until dry peaks form. (i.e. lift the beater and the tips of the meringue stand upright)
3. Put the egg yolks and milk into a bowl and sift in the low-flour flour.
4. Stir to form a paste.
5. Pour back into the whipped egg whites in batches.
6, toss well, comb houli batter is ready.
7, take a porcelain cup or a small bowl, the walls of the cup smeared with butter, I smeared a little olive oil, pour in granulated sugar shaking, so that the sugar uniformly adhere to the mold, pour the excess sugar.
8. Pour in the comb houli batter, 8 minutes full, 180 degrees, 13 minutes.
9: Bake until puffed up and the top is golden brown.